Ultimate Crab Cakes

Name: Ultimate Crab Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 2 eggs, beaten; 2 Tbsps chopped fresh parsley; 2 Tbsps medium green onions, finely chopped; 454 grams lump crab meat; 2 Tbsps mayonnaise; 355 milliliters lemon pepper panko crispy bread crumbs; 8 servings Salt and pepper to taste; 2 teaspoons seafood seasoning (from 6-oz container); 113 grams cup shredded Swiss cheese; 8 servings Tartar sauce; 8 servings Vegetable oil for frying

Ultimate Crab Cakes might be just the hor d'oeuvre you are searching for. Watching your figure? This pescatarian recipe has 205 calories, 17g of protein, and 10g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of vegetable oil, seafood seasoning, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.

Ingredients you will need

Seafood Seasoning

Salt And Pepper

Green Onions

Swiss Cheese

Bell Pepper

Mayonnaise

Crabmeat

Mustard

Parsley

Egg

Equipment you will use

Baking Sheet

Bowl

Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.

Ingredients you will need

Breadcrumbs

Crab

Dip

Equipment you will use

Baking Sheet

In 12-inch skillet, heat oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart.

Serve warm with tartar sauce.

Ingredients you will need

Tartar Sauce

Equipment

Baking Sheet

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

Dijon mustard 2

eggs, beaten 2Tbsps

chopped fresh parsley 2Tbsps

medium green onions, finely chopped 454grams

lump crab meat 2Tbsps

mayonnaise 355milliliters

lemon pepper panko crispy bread crumbs 8servings

Salt and pepper to taste 2teaspoons

seafood seasoning (from 6-oz container)113grams

cup shredded Swiss cheese 8servings

Tartar sauce 8servings

Vegetable oil for frying

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.